Every week a new recipe from Silverlake cook and Master Food Preserver, Shelley Marks. After Shelley's recipe, check out the list of what's in your CSA box this week. When Tara can sit still and focus on blogging, she'll write about what's going on at Silver Lake Farms.

But first, Tara says: Loved having Winnetka Farms contribute to the harvest today. Craig and I have had many conversations on the phone. Finally we met in person last weekend at Artisanal LA. He is such a passionate grower. A dream to have for our CSA. Those amazing pumpkins were his as well. Huge Italian heirlooms, dopey happy and orange and plump, and sort of hungover. Kate? I hope yours made you smile.... It sure had character.

At Silver Lake Farms, our little microgreens department - Bruce and Rachel - scored a major breakthrough this week, conquering arugula. We'd been having trouble getting it to germinate and take off well. Now we know the trick. Arugula at pickup soon ! Today it was radish microgreens and pea shoots, grown with biodymamic compost. We love love love our compost pile as you can see above.

David Davis and his lovely lady, Flora Ito, provided the gorgeous avocados today. They have huge trees producing on an amazing piece of land in Glassell Park. We're talking about having me grow there. Very exciting! A third growing ground...

Back in the kitchen, and today's recipe from Shelley is inspired by Thai cooking and uses many of the vegetables in today's box. There are many complex and wonderful flavors in Thai cuisine. However, this simple and delicious coconut curry is super easy to make.

What I like best about this recipe is its flexibility. You can make it with many different kinds of vegetables and/or meats. Sometimes, I use just onions, carrots, celery, and chicken. In the summer, when zucchini squash is over-running my garden, I'll add zucchini to the mix.

My favorite way to make this curry is with five or six different vegetables and no meat. And while I vary the ingredients frequently, I always start with onions and include carrots. From there, you can be creative. You'll want to start with 5-6 C of chopped vegetables in addition to the onion.

As for the curry spice: You can mix up your own curry powder if you'd like. I simply use a very generous amount of pre-mixed sweet curry powder. If you prefer hot, you can use that instead. Let your taste be your guide.

2. Prepare 5-6 C chopped vegetables and set aside. Use the vegetables listed above or substitute (or add) others to your taste, such as broccoli, zucchini or other summer squash, red pepper, eggplant, Thai eggplant, potatoes. Most vegetables work, but tomatoes tend to disintegrate with long cooking. If you want to use tomatoes, add them when the curry is nearly cooked through.

3. Heat the oil in a large saute pan with a tight fitting lid. Add the curry powder and toast slightly.

4. Add the onions, cover and cook until the onions are translucent, about 2 minutes.

6. Bring to a boil, turn the heat down, cover and cook until the vegetables are tender - 10 to 20 minutes depending on the type of vegetables and how you chopped them.

7. Uncover, check seasoning, adding more curry or salt, if desired. I sometimes add 1-2 t sugar, honey, or agave syrup. If the sauce is too watery, cook uncovered for a few minutes to thicken the sauce. If it's too thick, add a little water.

I like garnishing this curry with cilantro sprigs and serving it over brown rice, but Jasmine rice is also delicious. You can skip the rice altogether and eat it like a soup if you prefer.

If you're so inclined, you can add some peeled and sliced mango. Pick a firm, but ripe mango and add it when the curry is nearly done.

**The kabocha squash skin may be too tough to eat even after cooking, but keeping the skin on prevents the squash from turning to mush during cooking.